“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first six months as Great Wolf Resorts’ corporate director of F&B reading “hundreds and hundreds of negative reviews” of Great Wolf’s food.
Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected as spokespersons and representatives for all of the cutting boards within your operations.
Outdoor F&B service is always a hit when the weather is right. You regularly have the PCO inhouse to inspect your operations and to implement control measures as needed based on the current audit and your communications with them.
The processing of food products within your facility generates waste in many forms. These waste products are contaminated in varying degrees with bacteria, viruses, and chemicals and need to be considered hazardous.
Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on any surface, the probability that it will occur on a cutting board is higher than most others.